Perfectly Simple Pumpkin Cheesecake Recipe

Indulge in the creamy and decadent flavors of this perfectly simple pumpkin cheesecake. Made with a buttery graham cracker crust, creamy pumpkin filling, and topped with a luscious whipped cream, this dessert is a delightful treat for any occasion. With just a few easy steps, you'll have a show-stopping dessert that will impress your family and friends.

Ingredients

• For the crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup melted butter
• - 2 tablespoons sugar
• For the filling:
• - 16 oz cream cheese, softened
• - 1 cup sugar
• - 1 cup canned pumpkin
• - 3 eggs
• - 1 teaspoon vanilla extract
• - 1/2 teaspoon ground cinnamon
• - 1/4 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• For the whipped cream topping:
• - 1 cup heavy cream
• - 2 tablespoons powdered sugar
• - 1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a separate bowl, beat the cream cheese and sugar until smooth. Add in the pumpkin, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined.
4. Pour the filling over the crust in the springform pan.
5. Bake in the preheated oven for about 1 hour, or until the center is set.
6. Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes.
7. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan.
8. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
9. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the top of the chilled cheesecake.
11. Serve and enjoy!

Interesting Facts